Troop 71 scouts and scouters buy and
prepare food and drinks for the less fortunate members of the
community. This event takes place on the second Saturday
of even-numbered months (February, April, etc.).
Food and drinks are collected at Aley United
Methodist Church and brought to
St. Paul's United Methodist
Church, 101 Huffman Ave, Dayton, OH 45403-1915
. Troop 71
scouts who volunteer are assigned to serve the
food and drinks at St. Paul's.
Scout receive service hours for helping at St Paul's UMC. They
also earn service hours for cooking and donating egg casseroles
(1 hour per casserole).
DATE AND TIME
Saturday of February, April, June, August, October, December
Volunteers depart Aley Church no later than 7:45 AM and are
typically back by 11:00 am.
Food drop-off times:
- Friday before event, 7:30 - 7:45 PM;
- Saturday 7:30 - 7:45 AM
Troop 71 members meet at Aley UMC and
depart for St. Paul's UMC no later than 7:45 AM
None, other than cost of donated food
Scouts and scouters who participate or donate food/drinks will be awarded Service Hours. (One to three-and-a-half hours, depending on level of involvement.)
(for scouts who will travel to St. Paul's church)
Food and drink items
Patrol to serve food and drinks
This activity needs two adults and one patrol to perform.
Click here for list of food and drinks
needed. E-mail Mr. Leszczuk, firstname.lastname@example.org
, to actually sign up for these items.
Click here for Egg Casserole recipe
Food and drink drop-off is no later than 7:45 AM the day of the event or as previously
arranged with the Activity Leader. They make all the arrangements, including the tour permit
through council. The following are the usual steps on a Saturday morning.
1. Meet scouts and Aley Church representative at Aley parking lot 7:45 AM (food
drop off by providers unless other arrangements have been made)
2. Depart for St. Paul's 8:00 am (about a 10 minute drive)
3. Arrive at
St. Paul's United Methodist Church
around 8:10 and unload food items
4. 8:15 am to 9:00 am (the scouts do the following with adult supervision):
cook sausage; prepare bread, rolls, bagel trays; set up cereal table/juice table;
set up plates, wrap forks and spoons; set up toaster/breads/peanut butter, etc.;
wash apples - set up fruit trays set up coffee area with cups, sugar, creamer
(coffee is made by a St. Paul's employee); clean up
5. Depart St. Paul's approximately 10:00 am
6. Arrive Back to Aley for parents/guardians to pick up scouts